1 whole chicken
2 lb. egg noodles
2 medium onions
4 cloves garlic
3 large carrots
2 large stalks celery
1 c. white wine (Chablis) (optional)
1/2 c. chopped parsley
2 Tbsp. salt
Fill a large (3 to 5 gallon) pot 2/3 full of water. In this water, boil a chicken. Let the chicken boil until meat is falling off the bones when it is picked up and the broth is tasty. Then take the chicken out of the pot and let it cool.
While the chicken is cooling, skim the brown froth off the broth. Then chop up the vegetables (the carrots, onions, garlic and the celery) and add them to the boiling water.
Also, at this time, add the salt and parsley to the broth.
Turn the temperature down to simmer under the pot. Then, while the vegetables are cooking, boil water and cook the noodles separately. Strain and rinse the noodles and add to the broth. This keeps the extra starch out of the soup.
Now the chicken should be cool. Clean the chicken off the bones and separate the meat form the skin. Chop the meat into small pieces and add to the soup. Finally, as the soup is simmering, add the cup of wine. This freezes well.